By Catherine Kekoa Enomoto

By Kathryn Bender, Star-BulletinBreadfruit, or 'ulu, is very versatile, and can be used
for chips, desserts, soups, entrees and more.

Breadfruit
easy to prepare

JANICE Campbell wants an 'ulu chip recipe and other easy, tasty ways of preparing the breadfruit from her Kahalu'u tree.

Breadfruit is high in carbohydrates and vitamin B and, when fully ripe, is a fair source of vitamin C and calcium. The starchy globes resemble white potatoes in taste and versatility, yet have their own character.

To steam, use breadfruit at any stage of ripeness. Steam whole and unpeeled breadfruit, or peeled and quartered, one hour or until tender.

To boil, place whole breadfruit in boiling water to float, for one hour or until tender. Or, boil peeled, cubed breadfruit in salted water to cover until tender.

To bake, place a soft, yellow-brown breadfruit in a baking pan, with water covering the pan bottom. Bake at 350 degrees one hour or until tender.